Ingredients
Servings: 18-20 servings
5 lbs russet potatoes, baked (approx. 12 cups when chopped)
3/4 cup low fat Greek yogurt
1/4 cup skim milk
1/2 cup grated Parmesan cheese
8 oz. sharp cheddar cheese, grated & divided
3/4 teaspoon dry ground mustard
3/4 teaspoon garlic powder (or 2-3 minced garlic cloves)
1/4 teaspoon onion powder
1-1/2 teaspoon kosher salt
1 teaspoon ground black pepper
1 or 2 dashes cayenne pepper (optional)
1 cup chopped green onions, white and green parts, divided
Preparation
